Fryer bank to front counter, specced as one take-away.

Gas tube fryers recover faster from a frozen chip drop and cost less to run, so most shops with a gas point go that way. Electric only makes sense where there is no gas or the exhaust path rules it out, and a 3-basket electric pan will want 15kW and three phase on its own circuit.

Run one pan for chips, one for battered fish and a third for crumbed and seafood so the oils never cross. Under 100 serves a night a split-pan double will do it; from 150 up you want three separate pans or you spend the whole service waiting on recovery.

A shop with three 20L pans is buying roughly 60L of oil a change. Filtering daily typically doubles oil life, so a Vito unit pays for itself inside a year on oil alone and the fish comes out cleaner in week two of a batch.

Deep fryers need a Type 1 canopy with grease filters and a make-up air path, sized to the cooking line, not the room. We spec the canopy against your fryer bank and hotplate widths so the mechanical consultant signs it off first time.